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Kefir fermented dairy product and preparation process thereof

A technology of fermented milk products and preparation technology, which is applied in the field of kefir fermented milk products and its preparation, can solve the problems of kefir fermented milk products such as irritating taste, complex process, uncontrollable, etc., to improve product taste, production The process is simple and convenient to add effects

Active Publication Date: 2013-11-06
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the complex and uncontrollable process when kefir grains are used for fermentation in the prior art, and the kefir fermented milk products obtained therefrom have pungent taste and other defects, and provide a New preparation process for the industrial production of fermented kefir milk products and fermented kefir milk products obtained therefrom

Method used

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  • Kefir fermented dairy product and preparation process thereof
  • Kefir fermented dairy product and preparation process thereof
  • Kefir fermented dairy product and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Raw material formula: Anti-resistant milk 93%, white sugar 6.148%, starch 0.1%, agar 0.2%, pectin 0.5%, kefir flavor 0.05%, kefir basic starter KM-010.002% (0.02g / kg raw material ).

[0052] Raw material standard:

[0053] The protein content of antibiotic-free milk is 2.5%. Antibiotic-free milk is the antibiotic-free raw milk that has passed the fermentation experiment. According to the protein content in the raw milk, the protein content is standardized to 2.5% by adding water for dilution;

[0054] preparation process (such as figure 1 shown):

[0055] 1. Ingredients: Mix starch, pectin, agar, and white sugar evenly, dissolve in antibiotic-free milk at 40°C, and stir to dissolve for 15 minutes.

[0056] 2. Homogeneous: the total pressure is 19MPa, the primary pressure is 16MPa, the secondary pressure is 3MPa; the temperature is 60°C.

[0057] 3. Sterilization: 90°C, 15 minutes.

[0058] 4. Cooling: Cool the feed liquid to 25°C after sterilization.

[0059] 5. F...

Embodiment 2

[0065] Ingredients: 90.37% antibiotic-free milk, 6% white sugar, 1.0% starch, 0.05% pectin, 0.03% agar, 1.85% concentrated apple juice, 0.65% chicory fiber (dietary fiber), 0.04% yogurt essence, kefir Basic starter KM-010.008% (0.08g / kg raw material), yeast granules 0.002% (0.02g / kg raw material).

[0066] Raw material standard:

[0067] The protein content of antibiotic-free milk is 3.1%. Antibiotic-free milk is antibiotic-free raw milk that has passed the fermentation experiment. According to the protein content in the raw milk, the protein content is standardized to 3.1% by adding whey protein powder;

[0068] Concentrated apple juice: decolorized and deacidified, sugar content 70%±1%, color value ≥95, total acid ≤0.1%.

[0069] Chicory fiber: Chicory fiber content > 90%, pH: 5.0-7.0.

[0070] preparation process (such as figure 1 shown):

[0071] 1. Ingredients: Mix starch, pectin, agar, white sugar, and concentrated apple juice evenly, dissolve in antibiotic-free milk...

Embodiment 3

[0081] Raw material formula: Anti-resistant milk 85%, white sugar 8.0%, starch 1.0%, pectin 0.2%, vitamins (vitamin A, vitamin D) 0.0009125%, strawberry jam 5.7190875%, sucralose 0.01%, strawberry essence 0.03%, Kefir essence 0.02%, kefir basic starter KM-010.01% (0.1g / kg raw material), yeast granules 0.01% (0.1g / kg raw material).

[0082] Raw material standard:

[0083] The protein content of antibiotic-free milk is 3.5%. Antibiotic-free milk is the antibiotic-free raw milk that has passed the fermentation experiment. According to the protein content in the raw milk, the protein content is adjusted to 3.5% by adding whey protein powder;

[0084] Strawberry jam: fruit grain content ≥ 50%, sugar content 40% ± 5%.

[0085] preparation process (such as figure 1 shown):

[0086] 1. Ingredients: Mix starch, pectin, white sugar, sucralose and vitamins evenly, dissolve in antibiotic-free milk at 42°C, and dissolve for 20 minutes.

[0087] 2. Homogeneous: the total pressure is 21M...

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Abstract

The invention discloses a preparation process of a Kefir fermented dairy product. The preparation process comprises the following steps of: 1, homogenizing the mixed liquid of raw material milk with the protein content of 2.5-3.5% and white granulated sugar and sterilizing; 2, cooling and inoculating Kefir base leaven KM-01 and yeast grains into the mixed liquid and fermenting at 25-35 DEG C to obtain fermented milk at the end of the fermentation, wherein 0.02-0.1g of Kefir base leaven KM-01 and 0-0.1g of yeast grains are used relative to every one kilogram of the total raw material; and 3, turning over raw materials in a jar, cooling, filling and sealing and after-ripening. The invention also discloses a Kefir fermented dairy product prepared by the preparation process. Through adoption the preparation process disclosed by the invention, the traditional preparation process is greatly simplified and the controllability of the preparation process is improved remarkably. The Kefir fermented dairy product has good taste and meets the taste requirement of Chinese people; the taste of the fermented dairy product can be changed through controlling the parameters of the preparation process and different consumption demands of consumers on the fermented dairy product can be met.

Description

technical field [0001] The invention relates to a kefir fermented milk product and a preparation process thereof. Background technique [0002] Kefir is a centuries-old fermented dairy product that originated in the Caucasus region. Traditional kefir is a kind of acid, ethanol and a small amount of CO 2 It has the reputation of "champagne in fermented milk products". [0003] Kefir grains are irregular granules, mostly white or light yellow, with certain elasticity and special sour taste. The main components of kefir grains are water, viscous polysaccharides, a small amount of protein, lipids and other components. A variety of beneficial microorganisms such as lactic acid bacteria, yeast and acetic acid bacteria live on kefir grains, and the bacterial phase is very complex. Kefir fermented milk not only has the nutritional and health functions of ordinary yogurt, but also has a strong inhibitory effect on pathogenic microorganisms such as Mycobacterium tuberculosis, Salm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/123
Inventor 艾连中周凌华王豪苏米亚郭本恒孙克杰陈卫张灏
Owner BRIGHT DAIRY & FOOD CO LTD
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